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Table 9 Descriptive sensory analysis attributes and definitions used to evaluate cooked rice flavor (aromatics, taste, mouthfeel)

From: Important Sensory Properties Differentiating Premium Rice Varieties

Sewer animal An immediate and distinct pungent aromatic in the flavor characterized as sulfur-like and generic animal. The animal aromatic in the flavor can sometimes be identified as “piggy.”
Floral Aromatics associated with dried flowers, such as lilac and/or lavender. This aromatic is characterized as spicy floral as in an “old fashioned sachet.”
Grain starchy A general term used to describe the aromatics in the flavor associated with grains such as corn, oats and wheat. It is an overall grainy impression characterized as sweet, brown, sometimes dusty, and sometimes generic nutty or starchy.
Hay-like musty A dry, dusty, slightly brown aroma/flavor with a possible trace of musty.
Popcorn A dry, dusty, slightly toasted and slightly sweet aromatic in the flavor that can be specifically identified as popcorn.
Corn The sweet aromatics of the combination of corn kernels, corn milk, and corn germ found in canned yellow creamed-style corn.
Alfalfa/grassy/green beans A dried, green, slightly earthy, slightly sweet aroma/flavor including grassy and fresh green bean aroma/flavor.
Dairy A general term associated with the aromatics of pasteurized cow's milk. Most apparent just before swallowing.
Sweet aromatic A sweet impression such as cotton candy, caramel, or sweet fruity that may appear in the aroma and or aromatics.
Water-like metallic Aromatics and mouthfeel of the minerals and metals commonly associated with tap water. This excludes any chlorine aromatics that may be perceived.
Sweet taste Basic sweet taste associated with sugar
Sour/silage A sour fermented vegetation aroma/flavor, not decaying vegetation.
Astringent The chemical feeling factor on the tongue, described as puckering/dry and associated with tannins or aluminum.